Grate your ginger and garlic. Chop the shrimp. Peel and slice the avocado. In a medium pan over medium-high heat, warm a quarter of the frying oil.

Add the shrimp, garlic & ginger and stir-fry until cooked through. Set aside and wipe the pan.

Assemble the eggrolls by placing about 2 Tablespoons shrimp and a slice or two of avocado in the center of the nori sheet.

Gently roll the nori sheet, taking care to tuck the ends in like a burrito so you have an enclosed packet. If the nori rips a little, that’s ok – the frying will keep your eggroll mostly together.

Add the rest of the frying oil to the pan over medium-high heat.

When the oil comes up to temperature, place the eggrolls seam side down and fry 1-2 minutes or until crisp. Flip and fry. Be careful here not to burn your eggrolls to cinders – it’s easy. A little burned is fine; just no carbon.

To make your dipping sauce, combine all dipping sauce ingredients in a small dish.